Pressure Cooker Pineapple Mini Bundt Cakes
These tender, moist mini bundt cakes get their tropical sweetness from crushed pineapple and cook perfectly in a pressure cooker. The steam environment creates an incredibly soft crumb while the individual portions make them ideal for entertaining or portion control. Perfect for when you want homemade cake without turning on the oven, these little treats are ready in under 30 minutes and deliver bright pineapple flavor in every bite.
Ingredients
Instructions
- 1
Mix flour, sugar, baking powder, baking soda, and salt in a bowl
- 2
Add crushed pineapple, vegetable oil, milk, egg, and vanilla extract and mix until well combined
- 3
Grease mini bundt cake molds and pour the batter evenly into each mold
- 4
Add water to the pressure cooker and place a trivet inside
- 5
Arrange the mini bundt cake molds on the trivet
- 6
Close the pressure cooker lid and cook on high pressure for 25 minutes
- 7
Allow natural pressure release before opening the lid
- 8
Carefully remove the molds from the pressure cooker and let the cakes cool before serving
Tips
Drain pineapple thoroughly to prevent excess moisture in the batter
Let cakes cool completely in molds before attempting to remove to prevent breaking
Natural pressure release is crucial - quick release can cause cakes to collapse
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, optionally dust with powdered sugar or drizzle with glaze
Common Mistakes
Don't skip draining the pineapple or cakes will be soggy
Use natural pressure release to avoid collapsed cakes
Don't overfill molds - batter should be no more than 2/3 full
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh pineapple instead of crushed?
Yes, but chop it very finely and drain well. Fresh pineapple may add more moisture than canned.
What if I don't have mini bundt molds?
Use silicone muffin cups or small ramekins. Adjust cooking time to 15-20 minutes depending on size.
How long do these cakes keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. They also freeze well for 3 months.